INDIAN DHAL WITH TOMATO AND AUBERGINE
A wonderful side dish to go with your curry. Dhal (lentils) are an important food in India and are eaten at most meals. This recipe adds a new dimension to Dhal with the added tomato and Eggplant. One of my Indian friends sent me the recipe and I'm very pleased that he did. The preparation and cooking is so simple anyone can cook this.
Provided by Brian Holley
Categories Vegetable
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Boil the lentils with the turmeric in the water till soft. Remove from the Heat and set aside.
- Heat the oil in a small pan and fry the seeds till they splutter.
- Add the green chillies, eggplant, chilli powder and salt.
- Fry for 30 seconds and add the tomato.
- Cook till the tomato and aubergine is soft, add the lemon juice
- Add the lentil mixture to the spiced vegetables, reduce the heat and cook over low heat for 5 minutes.
- Serve as a side to a good curry and enjoy.
INDIAN DHAL
Taken from Charmaine Solomon (she has the most fantastic Asian recipes) this is easy, healthy, comfort food. Great with rice, Indian breads or on its own. Any lentil can be used but red lentils cook quickly and don't need soaking, (if using any other sort soak overnight), I've never tried it with anything other than red lentils. As one reviewer has commented this isn't a spicy Indian dish and therefore makes a great accompaniment / side dish to othe rspicy curries. Also its a great way of introducing children to Indian food (my 4yr loves it) and I'm happy because its full of protein for her.
Provided by Lou van
Categories Lentil
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Wash lentils thoroughly, remove any that float on the surface, drain well.
- Heat ghee and fry onion, garlic and ginger until onion is golden brown.
- Add turmeric and stir well.
- Add drained lentils and fry for a minute or two, then add hot water and bring to a boil, reduce to a simmer.
- Cover and cook for 15 to 20 minutes or until lentils are half cooked.
- Add salt and garam masala, mix well and continue cooking until lentils are soft and the consistency dsimilar to porridge.
- If there is too much liquid leave the lid off the pan to speed evaporation.
- Serve plain or garnished with sliced onion.
INDIAN SWEET POTATO & DHAL PIES
Spiced red lentil dhal is topped with creamy sweet potato mash in these individual vegetarian pies - a cheap weeknight dinner option
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 40m
Number Of Ingredients 13
Steps:
- Place the sweet potato in a pan of boiling water and cook for 15 mins, or until tender.
- Meanwhile, heat the oil in a pan and fry the onion and carrot, for 2 minutes, then add the garlic and ginger and cook, stirring for 1 min more. Tip in the curry powder, stir round the pan then add 750ml of the boiling water with the stock cube, tomato purée and lentils. Cover the pan and boil for 20 mins until the vegetables are tender and the liquid has been absorbed. Stir in the chopped coriander.
- When the sweet potatoes are cooked, drain and mash them with the yogurt and seasoning.
- Spoon the lentil mix into one big or two individual dishes then top with the sweet potato mixture, scatter with the coriander and serve with broccoli, if you like.
Nutrition Facts : Calories 565 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 104 grams carbohydrates, Sugar 41 grams sugar, Fiber 20 grams fiber, Protein 19 grams protein, Sodium 2.1 milligram of sodium
INDIAN DHAL
This spicy dhal recipe comes from Family Circle's Fast Vegetarian Cookbook, which I received from a dear friend. It is quick and easy to make, yet really yummy! It is also very versatile as it can be eaten cold or transformed into a soup. I hope you enjoy!
Provided by Lalaloula
Categories Lentil
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Rinse the lentils well under cold water. Drain in a colander.
- Heat oil or ghee in a large pan. Add onion and cook over medium heat for about 3 minutes or until lightly coloured and soft.
- Add garlic, ginger and spices and sautee until fragrant.
- Now add the lentils and the water. Bring to a boil and cook for 15 minutes or until nealy all the liquid has been absorbed and the lentils are soft.The dhal should be thick.
- Sitr in the chopped herb of your choice.
- Serve warm with naan bread.
Nutrition Facts : Calories 252.6, Fat 4.8, SaturatedFat 0.7, Sodium 9.3, Carbohydrate 39, Fiber 7.1, Sugar 1.2, Protein 15.4
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